Atalık Yerel Buğday Unları ve Farklı Mayalar Kullanılarak Hazırlanan Ekmeklerin Duyusal Analiz Sonuçlarına Yönelik Bir Değerlendirme (An Evaluation of The Sensory Analysis Results of Breads Prepared Using Atalık Local Wheat Flours and Different Yeasts)

Abstract

This study aims to produce healthier breads using ancestral local wheat flours grown in Anatolian lands and traditional sourdough, as an alternative to breads made with flours from different grains on the market; to present these to consumers based on their sensory evaluations and preferences; and to draw attention to the importance of ancestral local wheat varieties. In this context, breads were made using Siyez, Zerun, Sunter, and Üveyik wheat flours, traditional sourdough, and fresh, dry, and instant yeasts. Data obtained from questions asked to 80 volunteer panelists regarding the sensory characteristics of the breads, their predictions about the types of flour and yeast used in production, and consumer preferences were analyzed. According to the evaluation results, significant differences were found in consumer preference scores among the breads in terms of both general appearance and textural characteristics, with sourdough and instant yeast breads being particularly preferred. Furthermore, except for the Zerun bread prepared with fresh yeast, the sourdough Üveyik, Sunter, and Siyez breads were the most preferred breads in terms of taste, aroma, and smell. In terms of preference ranking; The study found that the appearance and taste characteristics of bread, consumer habits, palates, and the perception of it as a natural, additive-free, and healthy product all played a role.